- 1
Ingredients
- 2 cups dry grits
- 2 jalapeños, seeded and diced
- 2 cups cheddar, grated
- 3 tbsp. butter, divided
- Salt and pepper, to taste
- 3 tbsp. andouille sausage, diced
- 2 garlic cloves, sliced
- 12 shrimp, shelled, deveined and cut in half lengthwise
- 1/2 cup beer
- Fresh chive or tarragon leaves, for garnish
Preparation
Step 1
1. In a large saucepan over medium heat, bring 6 cups water to simmer and slowly whisk in grits. Turn the flame to the lowest setting and continue to stir grits until they begin to thicken. Stir intermittently until grits are cooked through, about an hour. (*Ed. note: You can sub in quick-cooking grits, which are ready in 5 minutes—just follow the prep instructions on the package.)
2. Add jalapeños, cheese and 2 tbsp. butter; season with salt and pepper. Keep grits hot until ready to serve.
3. In a medium sauté pan, heat andouille over medium high heat. Add sliced garlic and shrimp. When garlic is slightly toasted, add beer, whisk in remaining butter and cook until shrimp are cooked through.
4. Serve in a shallow bowl with an equal ratio of grits to shrimp sauce. Garnish with fresh chives or tarragon.